Creamy Roasted Butternut Squash Soup (Easy to Make!)
This roasted butternut squash soup is super creamy, easy to make and delicious!
It combines roasted butternut, carrots, and garlic with thick coconut milk (making it completely dairy-free.) It’s the perfect cozy and comforting meal.
Table of Contents
The Perfect Cozy Meal for Soup Season
- This roasted butternut squash soup recipe is creamy, delicious, and super easy to make.
- It’s also very versatile. You can replace the veggies with any other veggies you love and add the toppings of your choice.
- Enjoy a warming bowl of this soup with a slice of fresh bread (gluten-free, if desired), sit back, and relax on a cold day.
Creamy Roasted Butternut Squash Soup – Ingredients Notes & Substitutions
- Vegetables: Butternut squash, Carrots, Onion, Garlic.
- Condiments: Olive oil, salt, vegetable broth concentrate
- Dairy Alternatives: Coconut milk (full fat), cracked pepper.
- Fresh Herbs: Fresh dill or other fresh herbs
- Nuts & Seeds: Pumpkin seeds
- To serve: whole wheat or gluten-free toasted bread
🌿Note: Veggie broth concentrate comes in paste, powder, or cube form. The exact amount will depend on the brand used, so be sure to check the packaging and use the equivalent needed for 2 cups (500mL) of broth. Using this instead of broth will allow for the soup to remain thick and creamy. My favorite brand is the vegetable broth paste from “Better than Bouillon”.
Suggestions for alternatives
- Vegetables: feel free to use any other vegetables you love, such as bell peppers, leeks, sweet potatoes, or zucchini. Instead of combining the butternut squash with carrots and onion, you can also increase the amount of squash used and omit the other veggies.
- Toppings: feel free to add whatever toppings you like to your roasted butternut squash soup. Here are some suggestions: chili flakes, parsley, basil, cilantro, toasted sunflower seeds.
How to Make this Creamy Roasted Butternut Squash Soup (Step by Step)
Preheat the oven and prepare the veggies
Preheat the oven to 400ºF/200ºC and line a baking tray with parchment paper. Next, remove the seeds and ends of the butternut squash and cube it.
Chop the onion and carrot and place them on the tray alongside the butternut cubes and the garlic. Drizzle some olive oil on top (about 1 teaspoon, or more, to taste) and add a pinch of sea salt.
Roast the vegetables, add the remaining soup ingredients, and blend the soup
Roast in the oven for about 35-40 minutes, then transfer everything to a blender, squeezing the garlic cloves out and discarding their peels (careful, it’ll be very hot!) Add the coconut milk and veggie broth concentrate into the blender and blend until smooth.
Serve and enjoy!
Serve in bowls with your toppings of choice and a slice of toasted bread.
Creamy Roasted Butternut Squash Soup – RECIPE CARD
Use this recipe card to save & print this recipe. Be sure to read the blog post above for additional photos and ingredient notes.
Creamy Roasted Butternut Squash Soup (with Coconut Milk)
Ingredients
- 2 lbs (900 g) Butternut squash with the skin
- 2 medium (2) carrots
- 1 medium (1) onion
- 5 cloves garlic
- 1 teaspoon olive oil
- 1 pinch salt or to taste
- 14 fluid ounces (400 ml) full fat canned coconut milk
- 2 teaspoons vegetable broth concentrate (see notes)
Toppings:
- 1 tablespoon Fresh dill or other herbs, or to taste
- 1 pinch Cracked pepper or to taste
- 1 tablespoon Pumpkin seeds or to taste
- 1 teaspoon olive oil or to taste
To serve:
- sliced and toasted sourdough, whole wheat, or gluten-free bread. optional (not included in the nutrition information for this recipe)
Instructions
- Preheat the oven to 400ºF/200ºC and line a baking tray with parchment paper.
- Remove the seeds and ends of the butternut squash and cube it.
- Chop the onion and carrot and place them on the tray alongside the butternut cubes and the garlic.
- Drizzle some olive oil on top and add a pinch of sea salt.
- Roast in the oven for about 35-40 minutes, then transfer everything to a blender, squeezing the garlic cloves out and discarding their peels (careful, it’ll be very hot!).
- Add the coconut milk and vegetable broth concentrate into the blender and blend until smooth.
- Serve in bowls with your toppings of choice and a slice of toasted bread.
Notes
- Vegetable broth concentrate comes in paste, powder, or cube form. The exact amount will depend on the brand used, so be sure to check the packaging and use the equivalent needed for 2 cups (500mL) of broth. Using this instead of broth will allow for the soup to remain thick and creamy. My favorite brand is the vegetable broth paste from “Better than Bouillon”.
- This recipe makes 4 small servings or 2 large servings (the nutrition information is for one small serving, including the recipe toppings, and excluding the optional suggested sliced bread to serve the soup with.)
Nutrition Per Serving
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More Vegan Recipes You Might Like
If you enjoyed this creamy roasted butternut squash soup recipe, you might also like the following recipes.
- Creamy Roasted Tomato Gnocchi: This super easy roasted tomato & coconut gnocchi skillet is fully vegan and made with simple ingredients. The perfect delicious weeknight dinner!
- Easy 30-Minute Creamy Vegan Chicken Skillet (with Mushrooms): This easy creamy vegan chicken skillet recipe made with mushrooms, spinach, roasted garlic, sun-dried tomatoes and the most delicious creamy sauce is the perfect weeknight dinner and a guaranteed crowd-pleaser!
- Cozy & Creamy Wild Rice Soup: This vegan & gluten-free wild rice soup is the perfect cozy recipe. It’s flavorful, earthy, creamy and is hearty enough for lunch or dinner.
- Quick & Easy Avocado Pesto Pasta: This avocado pesto pasta recipe from my latest cookbook is super easy to make, delicious, and can be made gluten-free.
Tip: Find even more delicious vegan recipes via the recipe index and in my cookbooks😉
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